This is a great crock pot recipe that is easy for any busy family! Cut the roast into large chunks and place in the crock pot. Add chicken stock until meat is almost covered. Cook on low 8-10 hours or until meat can be easily pulled. Remove roast from liquid and shred. At this point the pork can be used or placed into zip bags and frozen for future use. Discard remaining liquid.

In a non-stick pan spray cooking spray and heat. Add pork and “fry” until the pork becomes “crispy”. When pork is crispy add seasonings to taste and a few tablespoons of water to help distribute seasonings. Make extra because when the pork cooks it loses some of its weight, so always weigh after cooking.
Serve over individual green salads. Top with salsa or pico de gallo and lime juice.

Pico de Gallo:
Mix together tomatoes, onion and cilantro in portions to your liking. Sprinkle on lime juice or vinegar, pinch of salt and a shake of cumin. Allow to sit for a few minutes to mingle the flavors before serving.

Notes
I like to cook my pork overnight – but it permeates the whole house. So I just place the crock pot in the garage and it cooks all night without driving everyone in the house crazy with hunger due to the aroma! For my salads I use spinach, romain, spring or herb mix, tomatoes, shredded cabbage (red/green), cucumbers and radishes. Optional condiments depending on your weight loss phase can be olives or avocado for a healthy fat.